Carrot, Coconut & Curry Soup

1. Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. 2. Add the carrots and cook for another 5 minutes. 3. Pour in the stock and coconut milk. Add the curry powder. Put a lid on the pot and cook until the carrots are softened, about 10-15 minutes. 4. When carrots are soft, carefully blend the soup in batches in a blender or food processor, and puree until smooth. 5. Season with salt and pepper and garnish with fresh herbs, if desired. 6. Note: add more coconut milk, vegetable broth, or a little coconut water if soup is too thick. Try adding 1/2 teaspoon of red chili flakes.